TasteToronto | Vietnamese Lemongrass Pork and Vermicelli Bowls

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Vietnamese Lemongrass Pork and Vermicelli Bowls

Easy

Vietnamese Lemongrass Pork and Vermicelli Bowls

Vicky Tran

Vicky Tran

Instagram
Vietnamese Lemongrass Pork and Vermicelli Bowls

Method

Vietnamese Lemongrass Pork and Vermicelli Bowls 5 Steps

  • Step 1

    To prepare the dipping sauce, in a small bowl, combine the hot water with the sugar and mix until the sugar dissolves. Add in the lime juice, fish sauce, sambal oelek and minced garlic clove, stir to combine and set aside. This can be stored in the fridge for up to 1 month.

  • Step 2

    To marinade the pork, in a large mixing bowl, combine the sliced pork shoulder, sliced scallions, brown sugar, fish sauce, soy sauce, chopped lemongrass, toasted rice powder, diced shallots and minced garlic, gently mix to coat well. Cover and refrigerate for a minimum of 4 hours but ideally overnight.

  • Step 3

    Before cooking the pork, cook the dried vermicelli noodles according to package directions, rinse well and allow to drain.

  • Step 4

    When ready to cook the pork, spread the marinated pork slices in an even single layer onto a well oiled flat grilling basket (or alternatively skewer onto previously soaked skewers) and cook on a preheated BBQ grill until fragrant and cooked through, approximately 4-5 minutes per side.

  • Step 5

    Serve the lemongrass pork alongside the cooked vermicelli noodles, fresh lettuce, fresh herbs, pickles, lime wedges, crushed peanuts and sauce.

Tags:

Toronto Recipes

Vermicelli Bowls

Lemongrass Pork

Vietnamese Lemongrass Pork

Vietnamese Lemongrass Pork and Vermicelli Bowls

Easy

Vietnamese Lemongrass Pork and Vermicelli Bowls

Vicky Tran

Vicky Tran

Instagram
Vietnamese Lemongrass Pork and Vermicelli Bowls

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Inactive Time:

12 hours 0 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Vietnamese

Main Dishes

Ingredients

Vietnamese Lemongrass Pork and Vermicelli Bowls

  • 2 pounds boneless pork shoulder, thinly sliced

  • 1/2 cup sliced scallions

  • 4 tablespoons brown sugar

  • 3 tablespoons fish sauce

  • 3 tablespoons soy sauce

  • 4 tablespoons chopped lemongrass

  • 2 tablespoons toasted rice powder

  • 4 shallots, finely diced

  • 4 cloves garlic, minced

  • 1 pack dried vermicelli noodles

Nước Chấm Dipping Sauce

  • 1/2 cup water, hot

  • 1/4 cup granulated sugar

  • 1/4 cup lime juice

  • 2 1/2 tablespoons fish sauce

  • 1 tablespoon sambal oelek (optional)

  • 1 garlic clove, finely minced

Garnishes

  • Leafy Lettuce of choice (romaine, iceberg, green leaf lettuce, read leaf lettuce, Boston bibb)

  • Cucumber slices

  • Beansprouts

  • Pickled carrots and daikon

  • Toasted and chopped peanuts

  • Fresh herb salad (cilantro, mint, Thai basil, shiso leaves)

  • Lime wedge

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Method

Vietnamese Lemongrass Pork and Vermicelli Bowls 5 Steps

  • Step 1

    To prepare the dipping sauce, in a small bowl, combine the hot water with the sugar and mix until the sugar dissolves. Add in the lime juice, fish sauce, sambal oelek and minced garlic clove, stir to combine and set aside. This can be stored in the fridge for up to 1 month.

  • Step 2

    To marinade the pork, in a large mixing bowl, combine the sliced pork shoulder, sliced scallions, brown sugar, fish sauce, soy sauce, chopped lemongrass, toasted rice powder, diced shallots and minced garlic, gently mix to coat well. Cover and refrigerate for a minimum of 4 hours but ideally overnight.

  • Step 3

    Before cooking the pork, cook the dried vermicelli noodles according to package directions, rinse well and allow to drain.

  • Step 4

    When ready to cook the pork, spread the marinated pork slices in an even single layer onto a well oiled flat grilling basket (or alternatively skewer onto previously soaked skewers) and cook on a preheated BBQ grill until fragrant and cooked through, approximately 4-5 minutes per side.

  • Step 5

    Serve the lemongrass pork alongside the cooked vermicelli noodles, fresh lettuce, fresh herbs, pickles, lime wedges, crushed peanuts and sauce.

Tags:

Toronto Recipes

Vermicelli Bowls

Lemongrass Pork

Vietnamese Lemongrass Pork

Vietnamese Lemongrass Pork and Vermicelli Bowls